s of milk in a saucepan,
Six level tablespoons of flour.

Stir until the flour is dissolved and then bring to a boil. Remove
from the fire and add

Two tablespoons of Worcestershire sauce,
One well-beaten egg.

Pour over the prepared pie. Place a crust on top, making three or
four gashes in it to permit the steam to escape. Bake in slow oven one
hour.

APPETIZERS

The appetizer is a small morsel of food served at the beginning of
the meal, causes a free flow of digestive juice and thus helps the
digestion. During the growing season these canapes may be scullions,
served icy cold, radishes, cold and crisp and cut into thin pieces,
but still left on the stem; well-cleaned, crisp, crinkly watercress;
coleslaw, with celery; coleslaw with green and red peppers or with
scullions, or with bacon or ham nicely browned; or just a slice of
full ripe tomato, spread with mayonnaise and dusted with grated cheese
or paprika.

Many housewives have the impression that the preparation of the
delicious accessories of the cosmopolitan meal is expensive. Well, I
hardly need tell you that the French housewife is noted for her thrift
and that these dainty tidbits are frequently portions of leftovers
from a meal, sometimes the scrapings of a saucepan or a tablespoon of
meat, vegetables and gravy.

Have you ever had just a small piece of fish left over, entirely
too small to serve by itself? And rather than leave it on a plate or
saucer to form an accumulation you think, "Well, I can't use it, so
into the garbage it goes."

Now this tablespoon or two of fish would have made you a few delicious
canapes; by flaking it and then putting it through a sieve. Place it
on a platter and then add

Two tablespoons of butter,
One teaspoon of paprika,
One tablespoon of grated onion,
One tablespoon of finely minced parsley.

Work to a smooth paste and then spread on a narrow strip of toast.
Garnish with a slice of hard-boiled egg.

The canape, though it bears a foreign name, is not necessarily an
expensive addition to the menu for the family, nor is it elaborate.
This delectable morsel is rather dainty, delicate and used as an
appetizer that helps to start and stimulate the digestive juices and
thus cause them to flow freely for the digestion of the food.

Canapes are usually served cold, on a plate covered with a doily; the
canape is placed on this. They need not all be alike; the bread may be
cut with various sandwich cu